Creamy Mushroom Chicken Marsala Skillet

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 4 (6–7 oz each) boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 12 oz cremini mushrooms, sliced
• 1 large shallot, minced
• 3 garlic cloves, minced
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Place chicken breasts between plastic wrap and pound to even 1/2-inch thickness. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
2. 2Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Add chicken and cook undisturbed until golden brown, 4–5 minutes per side. Transfer to a plate.
3. 3Reduce heat to medium, add remaining butter, then the sliced mushrooms. Cook without stirring for 2 minutes to brown, then stir and continue until mushrooms release liquid and turn deep golden, 6–8 minutes total.
4. 4Add minced shallot and cook until softened, 2 minutes. Stir in garlic and thyme and cook 30 seconds until fragrant.
5. 5Pour in Marsala wine, scraping up all browned bits from the pan bottom. Simmer until reduced by half, about 3 minutes.
6. 6Add chicken broth and heavy cream; bring to a gentle simmer and cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Season with remaining salt and pepper.
7. 7Return chicken and any accumulated juices to the skillet, spooning sauce over the top. Simmer gently 3–4 minutes until chicken is cooked through (165°F internal).
8. 8Sprinkle with chopped parsley, rest 2 minutes off heat, and serve with crusty bread or mashed potatoes to catch the creamy Marsala sauce.